1. In a large mixing bowl pour in flour. On one side of the bowl add salt and on the other side of the bowl add yeast.
2. Using your hand mix the dry ingredients together and slowly start adding the water while mixing (the dough should be sticky as it is a high hydration dough, please ensure not to add any more flour).
3. After the dry and wet ingredients are combined, pour in oil and incorporate it into the dough.
4. Grease a clean large bowl with some olive oil and coat the dough in the oil so that it doesn’t stick to the sides of the bowl.
5. Cover with plastic wrap and leave in a warm area to prove for 20 minutes.
6. After the dough has been proving for 20 minutes, it is time for the first set of stretching and folding.
7. Uncover your dough and using a small bowl of water wet your hands so that they don’t stick to the dough.
8. Pull up one side of the dough then fold it over the rest of the dough. Turn the bowl 45 degrees and repeat until you have done that four times around the dough.
9. Cover the dough with plastic wrap again and leave to prove for 30 minutes.
10. The stretch and folds allow the dough to develop structure and gluten without actually kneading it.
11. After 30 minutes, repeat the stretch and fold process again.
12. Leave to rest for another 30 minutes. Then repeat the process twice more so that you have ended up doing 4 sets of stretch and folds every half an hour over 2 hours.
13. Once the stretch and folds are completed, leave the dough to prove for 20 minutes.
14. Then grease a semi large dish with oil so that the pan is coated thoroughly. Ensure that the dough reaches the sides of the dish.
15. Once your dough has finished proving, place it in the greased dish and spread out evenly. Cover with plastic wrap and leave to prove for 50-60 minutes
16. While the dough continues to prove, season tomatoes with the paprika, garlic powder, salt, and mixed herbs.
17. In a small bowl combine the water and olive oil until well mixed and set to the side.
18. Once your dough has proved, poke dimples into the dough (go over the dough twice poking dimples).
19. Evenly place your tomatoes into the dough. Then place pesto covered mozzarella into the dough and chopped sun dries tomato (press the sundried tomatoes deeper into the dough as they burn easily).
20. Your dough should be covered with mozzarella and tomatoes. Pour the water and oil mix over the dough and sprinkle with the salt and rosemary.
21. Bake in an oven pre heated to 180 degrees fan and bake for 30-35 minutes until golden brown. It should sound hollow when tapped.
22. Allow to cool for 10 minutes in the pan before taking it out.
23. Cut into generous chunks and your beautiful mozzarella tomato and pesto focaccia is ready to eat!

Enjoy!